Restaurant's most popular entrée: Chicken scaloppine with breadcrumbs and capers.

Restaurant's most popular side: Either McEwen and Son’s polenta or Anson Mills farro.

Restaurant's most popular dessert: Tiramisu.

What sets this restaurant apart from others? The café is a workshop of sorts, featuring an open kitchen and a huge wood-fired brick oven that adds a signature flavor to pizza, roasted fish and baked pastas. The atmosphere truly brings people together.

When did the restaurant open? 1990.

Honors: Being a part of the kitchen team at Highlands Bar and Grill when it has been nominated for “Outstanding Restaurant” at the James Beard Foundation Awards.

What's new at the restaurant? Hanger steak with roasted winter vegetables.

Job you'd have if not a chef: I would be an actor or professional fisherman.